Recipes 4

Servings: 6
1/8 pound Butter (Kleinpeter Brand)
8 tablespoons Brown Sugar (Sure Fine Brand)
3 tablespoons Coconut Rum
3 tablespoons Pineapple Rum
2 tablespoons Dark Rum 151 proof
4 tablespoons Cream of Coconut
1 each Pineapple, Fresh sliced
1/2 cup Coconut shreds

• Melt butter in a 12" skillet, mix brown sugar, and cook over a medium fire until sugar is melted.
• Mix in cream of coconut, shredded coconut, coconut rum, pineapple rum, and stir until a slow boil effect occurs.
• Place pineapple pieces in skillet and keep stirring and spooning over pineapple pieces for approximately 4 minutes.
• Pour in 151 rum, stir slightly, and tilt the skillet so as allowing the fire to touch the top edge of the skillet and ignite the rum. (option, use a long lighter)
• After the flame has burned out, turn off the burner, and let stand 2 minutes.
• Spoon ice cream into dish and spoon pineapple and sauce over ice cream and serve immediately.

Yield: 6 servings


Per Serving (excluding unknown items): 114 Calories; 5g Fat (35.3% calories from fat); 1g Protein; 19g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
26mg Sodium. Exchanges: 1 Fruit; 1 Fat; 1/2 Other Carbohydrates.

Servings: 120
Yield: 120 servings
4 #10 cans Peaches, in syrup, sliced 1/4-inch thick
1/2 pound large box yellow cake mix
1 pound self-rising flour
2 tablespoons cinnamon
1 pint half and half
3 cups brown sugar

Copyright: Cookbook #1 April 2002

• Mix yellow cake mix, flour and half and half cream together until saturated and very thick.
• Roll out flat until 3/16 inch thickness is obtained and cut into 2 X 4 inch stripes.
• Mix cinnamon and brown sugar with peaches and pour 1 1/2 inches into pan.
• Spread layer of dough over the top of peachpour 1 1/2 more peaches and repeat process.
• Repeat process and finish with a solid layer of dough on top of pans.
• Bake on oven @ 350 degrees until top is browned.

Service for 150 people pending portion
size.
UTENSILS NEEDED: 2 full
size 4 inch Stainless Steel Pans.



Per Serving (excluding unknown
items): 65 Calories; 1g Fat (18.9%
calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain (Starch); 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Servings: 150
Yield: 150 servings
10 pounds Onions, chopped
1 cup Cooking Oil
3 cups MAGIC SWAMP DUST
1/4 cup Creative Cajun Cooking
Seafood Boil
4 cups Barbecue Sauce
1 gallon Water , as needed for sides of pot
1 can (#10) Mushrooms, stems & pieces
15 pounds Pork (80-20), cubed into bite-size pieces
10 pounds Chicken Thighs (boneless, skinless)
10 pounds Sausage, Smoked
18 quarts Water, to be added after onions are dark brown
20 pounds Pasta of your choice

Copyright: Cookbook #1

• Install onions, Magic Swamp Dust and Seafood Boil in pot with oil.
• Sauté' at a high fire, adding 1 1/2 cups water at a time as needed to wash gratin' from sides of pot.
• Stirring and scraping sides as needed to turn onions a very dark brown without allowing them to stick and burn, (approx. 20 minutes, pending fire).
• When onions are ready, put in 1 #10 can of mushrooms stems & pieces, 18 quarts of water, Bar B Que Sauce, and stir.
• Add in pork, because pork takes longer to cook (approx. 45 minutes), then add in chicken.
• Bring to a boil until chicken is tender.
• Add sausage and turn off fire and let stand for 1/2 hour. This will allow meats to cool and the juices and flavor to penetrate the meats.
• After cooling period bring back to a rapid boil then stir in pasta.
• Using a medium fire, bring water back to a boil, scraping the sides and the bottom of the pot and turning pasta - DO NOT STIR. (use caution - over stirring will make the pasta gummy).
• After pasta has swollen and most of the water is gone, check by biting on one noodle...
• Cover and let stand 10 minutes and lift bottom of pastalaya to the top and let stand 15 minutes before serving.
• Serve as a main dish and keep your eye on your guest, they will try and eat it all.

Service for 170 - 200 people -
depending on portion size.
UTENSILS NEEDED: #20
(12 1/2 gal.) Black Iron Pot.



Per Serving (excluding unknown
items): 535 Calories; 25g Fat (42.5% calories from fat); 22g Protein; 54g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 512mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

Servings: 80
Yield: 4 gallons
8 1/2 Cups all-purpose flour
3/4 Cup MAGIC SWAMP
DUST SEASONING
2 tablespoons Creative Cajun
Cooking Seafood Boil
4 pounds yellow onion
5 Pounds ground sausage
20 Cups Water

• Boil onions in water until tender
• Mix in sausage, seafood boil, and Magic Swamp Dust and cook until sausage is done
• Mix flour with water in bowl until dissolved and about as thick as latex paint
• Pour flour and water into sausage
• Stir constantly until cooked
• You may want to add more water to achieve a thinner consistency
• Cook until bubbles occur and let stand 3 minutes
• Serve over hot biscuits

Per Serving (excluding unknown
items): 56 Calories; trace Fat (2.6% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable.

Servings: 6
1 pound Round Steak, small pieces
1 large Onion, chopped
4 tablespoons Oil
3 tablespoons Flour
2 cups Water
1/4 teaspoon Thyme
1 tablespoon Parsley, chopped
1/2 can (small) Tomato Sauce
2 tablespoons MAGIC SWAMP
DUST
1/8 teaspoon Creative Cajun
Cooking Seafood Boil
Serve over rice.

Copyright: Cookbook #1

• Fry steak in oil until brown, remove and set aside.
• In the same skillet, sauté' onions until close to tender, add flour, and brown slightly.
• Add tomato sauce, water, and other seasonings.
• Lower heat and add meat back to pot.
• Cover and simmer for 20 minutes and stir frequently to assure it does not stick.
• Let rest for 30 minutes and serve over rice or a cooked diced potato.

Serves 6 people - depending on
portion size.



Per Serving (excluding unknown
items): 261 Calories; 19g Fat (63.4% calories from fat); 16g Protein; 8g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 380mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

Servings: 125
Yield: 125 servings
2 #10 cans Baker's and Chef's
vanilla pudding (SAM"S)
2 #10 cans Baker's and Chef's
chocolate pudding (SAM"S)
2 bags vanilla wafer cookies
2 bags Oreos
3 bunches ripe banana's

Copyright: Cookbook #1

• In a large full size, 6 inch pan pour vanilla wafer's across the bottom.
• Pour in both cans of vanilla pudding and level out.
• Cut up the banana's into 1/4 in medallion's and spread across the vanilla pudding.
• Pour in both cans of chocolate pudding and level out.
• Lay Oreo cookie's end to end across the top of the chocolate pudding.
• Chill to 35 degrees over night prior to serving.

Serving's for 150 people pending portion size.
UTENSILS NEEDED: 1 Full
size 6 inch stainless pan.



Per Serving (excluding unknown
items): 1 Calories; trace Fat (38.5% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Lean Meat; 0
Fat; 0 Other Carbohydrates.

Servings: 12
46 1/2 ounces French-style green beans
28 ounces artichoke hearts, drained
2 cups Italian bread crumbs
8 ounces parmesan cheese, grated
8 ounces romano cheese, grated
1/2 cup olive oil
1 large white onion, chopped
1/8 cup Magic Swamp Dust Seasoning
1/4 teaspoon Smokin` Fryin` Rub

• Sauté` Onion in Olive Oil until tender and let cool.
• Mix all ingredients together in a bowl.
• Pour into large casserole dish and level out.
• Bake at 400 degrees F. for 30 minutes covered.
• Uncover and bake for 15 more minutes until slightly brown.
• Serve hot and watch your friends and family go wild over the taste.

Yield: 8 ounces


Per Serving (excluding unknown items): 379 Calories; 20g Fat (47.3% calories from fat); 20g Protein; 31g Carbohydrate; 5g Dietary Fiber; 35mg
Cholesterol; 1172mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 3 Vegetable; 3 Fat.

Servings: 150
Yield: 4 1/2 gallons
8 Yellow Squash
8 Zucchini Squash
8 Cucumbers
2 stalks Celery
3 Onions (purple)
4 stalks Broccoli
1 head Cauliflower
1 pint Mushrooms, sliced
1 gallon Tomatoes, chunked
1 pound Baby carrots, peeled
4 Bell Peppers
3 cups MAGIC SWAMP DUST
1 gallon Mazola Corn Oil
1 gallon White Vinegar

Copyright: Cookbook #1

• Cut all ingredients into bite-size pieces.
• Mix and allow to sit in refrigerator for a minimum of 10 hours, and a maximum of 24 hours before serving.

Service for 160 - 200 people -
depending on portion size.
UTENSILS NEEDED: 1 - 6"
Full Pan.



Per Serving (excluding unknown
items): 235 Calories; 24g Fat (86.1% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 215mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 4 1/2 Fat; 0 Other Carbohydrates.

Servings: 120
Yield: 10 gallons
10 pounds yellow onions, diced
1 # 10 can mushroom pieces
20 dozen egg
10 pounds pork, ground
10 pounds breakfast sausage meat
1 gallon milk
3 Cups Magic Swamp Dust
1/4 Cup Creative Cajun Cooking
Seafood Boil

Copyright: Cookbook #1

• Saute' onions in a black iron pot.
• Pour in mushrooms, Magic Swamp Dust, Seafood Boil, pork and sausage.
• Stir frequently on medium fire until cooked.
• Small amounts of water will need to be added to help eliminate sticking in the pot.
• In a separate pan, crack open eggs and mix with milk, then pour in the pot.
• Stir on a low fire constantly, scraping bottom and sides of the pot until cooked to a moist consistency.
• Serve with a large biscuit and grits for a very tasty breakfast.

Servings for 150 people pending portion size.
UTENSILS NEEDED: 1 #20
(12 1/2 GAL.) Black Iron Pot., 1
large mixing bowl, whisk.



Per Serving (excluding unknown items): 425 Calories; 33g Fat (70.2% calories from fat); 25g Protein; 6g Carbohydrate; 1g Dietary Fiber; 480mg Cholesterol; 430mg Sodium.
Exchanges: 3 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

Servings: 200 Boil spuds until tender in Crawfish Boil.
Yield: 12 gallons
200 pounds 50 count (large) spuds
10 pounds Creative Cajun Cooking Crawfish Boil
10 pounds yellow onions, chopped
1/2 cup MAGIC SWAMP
DUST
15 cups Creative Cajun Cooking Etouffee' Mix
5 pounds velveeta, cubed
16 quarts water
5 pounds crab claw meat
25 pounds shrimp, peeled and
deveined
1 #10 can mushroom pieces, tops chopped
3 cups shallots

Copyright: Cookbook #1

• Boil spuds until tender in Crawfish Boil.
• Copyright: Cookbook #1 Mix in Shrimp, including shipping water and brin to a slow boil.
• While spud's are boiling, saute' onion's to make tender, not to brown dark.
• Mix Magic Swamp Dust & Etouffee' Mix pour in 4 quarts of water, mix and let stand for 30 minutes in separate bowl.
• Pour 8 quarts of water in with onion's and stir in mushroom's then bring to a boil.
• Put cubed cheese into the pot, boil until melted, stirring constantly.
• Pour in crabmeat and Etouffee'" MIX from other bowl, stirring constantly and scrapping pot to avoid sticking and bring to a slow boil.
• Check for your favorite consistency and add water as required.
• After ingredients has boiled for 3 minutes, mix in shallot tops, turn off fire and let stand for 30 min before serving.
• Serve over boiled spud that has been cut into half lengthwise.

Serving's for 250 people pending portion size.
UTENSILS NEEDED: 1 #20
(12 1/2 GAL.) Black Iron Pot.



Per Serving (excluding unknown
items): 136 Calories; 5g Fat (34.9% calories from fat); 17g Protein; 5g Carbohydrate; trace Dietary Fiber; 105mg Cholesterol; 473mg Sodium.
Exchanges: 2 1/2 Lean Meat; 1/2
Vegetable; 1/2 Fat; 0 Other
Carbohydrates.